2. THE BIG FOUR INFLAMMATORY FOODS
1. David R. Jacobs., Myron D. Gross, and Linda C. Tapsell, “Food Synergy: An Operational Concept for Understanding Nutrition,” American Journal of Clinical Nutrition 89, no. 5 (May 1, 2009): 1543S–1548S, https://doi.org/10.3945/ajcn.2009.26736B.
2. Alessio Fasano, “Leaky Gut and Autoimmune Diseases,” Clinical Reviews in Allergy & Immunology 32, no. 1 (2007), https://crohnsdad.files.wordpress.com/2011/12/clin-rev-allerg-immunol-leakygutautoimmunity.pdf.
3. Kazumi Maruyama, Tomoe Oshima, and Kenji Ohyama, “Exposure to Exogenous Estrogen Through Intake of Commercial Milk Produced from Pregnant Cows,” Pediatrics International: Official Journal of the Japan Pediatric Society 52, no. 1 (February 2010): 33–38, https://doi.org/10.1111/j.1442-200X.2009.02890.x.
4. Stefania La Terra, Vita Maria Marino, Mario Manenti, Giuseppe Licitra, and Stefania Carpino, “Increasing Pasture Intakes Enhances Polyunsaturated Fatty Acids and Lipophilic Antioxidants in Plasma and Milk of Dairy Cows Fed Total Mix Ration,” Dairy Science & Technology 90, no. 6 (September 1, 2010): 687–98. https://doi.org/10.1051/dst/2010100.
5. T. R. Dhiman, G. R. Anand, L. D. Satter, and M. W. Pariza, “Conjugated Linoleic Acid Content of Milk from Cows Fed Different Diets,” Journal of Dairy Science 82, no. 10 (October 1999): 2146–56, https://doi.org/10.3168/jds.S00220302(99)75458-5.
6. P. M. Kris-Etherton, Denise Shaffer Taylor, Shaomei Yu-Poth, Peter Huth, Kristin Moriarty, Valerie Fishell, Rebecca L. Hargrove, Guixiang Zhao, and Terry D. Etherton, “Polyunsaturated Fatty Acids in the Food Chain in the United States,.” American Journal of Clinical Nutrition 71, no. 1 (January 1, 2000): 179S–188S, https://doi.org/10.1093/ajcn/71.1.179S.
7. Ibid.
8. A. P. Simopoulous, “The Importance of the Ratio of Omega-6/omega-3 Essential Fatty Acids,” Biomedicine & Pharmacotherapy = Biomedecine & Pharmacotherapie 56, no. 8 (October 2002): 365–79.
9. Stephan Guyenet, “Seed Oils and Body Fatness—A Problematic Revisit,” accessed February 8, 2018, http://wholehealthsource.blogspot.com/2011/08/seed-oils-and-body-fatness-problematic.html.
10. These statistics have been compiled and discussed at length by Paul Jaminet in his Perfect Health Diet: Regain Health and Lose Weight by Eating the Way You Were Meant to Eat (New York: Scribner Book Company), 2012.
11. Simopoulos, “The Importance of the Ratio of Omega-6/omega-3 Essential Fatty Acids.”
12. P. Mohanty, W. Hamouda, R. Garg, A. Aljada, H. Ghanim, and P. Dandona, “Glucose Challenge Stimulates Reactive Oxygen Species (ROS) Generation by Leucocytes,” Journal of Clinical Endocrinology and Metabolism 85, no. 8 (August 2000): 2970–73, https://doi.org/10.1210/jcem.85.8.6854.
13. Albert Sanchez, J. L. Reeser, H. S. Lau, P. Y. Yahiku, R. E. Willard, P. J. McMillan, S. Y. Cho, A. R. Magie, and U. D. Register. “Role of Sugars in Human Neutrophilic Phagocytosis.” American Journal of Clinical Nutrition 26, no. 11 (November 1, 1973): 1180–84, https://doi.org/10.1093/ajcn/26.11.1180.
14. Magalie Lenoir, Fuschia Serre, Lauriane Cantin, and Serge H. Ahmed, “Intense Sweetness Surpasses Cocaine Reward,” PloS One 2, no. 8 (August 1, 2007): e698, https://doi.org/10.1371/journal.pone.0000698.
15. Terry L. Davidson, Ashley A. Martin, Kiely Clark, and Susan E. Swithers, “Intake of High-Intensity Sweeteners Alters the Ability of Sweet Taste to Signal Caloric Consequences: Implications for the Learned Control of Energy and Body Weight Regulation,” Quarterly Journal of Experimental Psychology (2006) 64, no. 7 (July 2011): 1430–41, https://doi.org/10.1080/17470218.2011.552729.
16. Susan E. Swithers and Terry L. Davidson, “A Role for Sweet Taste: Calorie Predictive Relations in Energy Regulation by Rats,” Behavioral Neuroscience 122, no. 1 (February 2008): 161–73, https://doi.org/10.1037/0735-7044.122.1.161.
17. Mohamed B. Abou Donia, Eman M. El-Masry, Ali A. Abdel-Rahman, Roger E. McLendon, and Susan S. Schiffman, “Splenda Alters Gut Microflora and Increases Intestinal P-Glycoprotein and Cytochrome P-450 in Male Rats,” Journal of Toxicology and Environmental Health. Part A 71, no. 21 (2008): 1415–29, https://doi.org/10.1080/15287390802328630.
5. LIVING WITH HEALTH, HAPPINESS, AND FREEDOM
1. Joseph Ratliff, Jose O. Leite, Ryan de Ogburn, Michael J. Puglisi, Jaci VanHeest, and Maria Luz Fernandez, “Consuming Eggs for Breakfast Influences Plasma Glucose and Ghrelin, While Reducing Energy Intake during the next 24 Hours in Adult Men,” Nutrition Research 30, no. 2 (February 2010): 96–103, https://doi.org/10.1016/j.nutres.2010.01.002.
2. Jillon S. Vander Wal, Jorene M. Marth, Pramod Khosla, K.-L. Catherine Jen, and Nikhil V. Dhurandhar, “Short-Term Effect of Eggs on Satiety in Overweight and Obese Subjects,” Journal of the American College of Nutrition 24, no. 6 (December 2005): 510–15.
3. A. J. Tomiyama, J. M. Hunger, J. Nguyen-Cuu, and C. Wells, “Misclassification of Cardiometabolic Health When Using Body Mass Index Categories in NHANES 2005–2012,” International Journal of Obesity 40, no. 5 (May 2016): 883–86, https://doi.org/10.1038/ijo.2016.17.
6. THE MEAL PLANS
1. Andrew Schneider, “Tests Show Most Store Honey Isn’t Honey,” Food Safety News, November 7, 2011, http://www.foodsafetynews.com/2011/11/tests-show-most-store-honey-isnthoney/.
2. Randy D. Shaver, “By-Products Feedstuffs in Dairy Cattle Diets in the Upper Midwest,” UW Extension, n.d., 1–17.
3. S. K. Duckett, J. P. S. Neel, J. P. Fontenot, and W. M. Clapham, “Effects of Winter Stocker Growth Rate and Finishing System on: III. Tissue Proximate, Fatty Acid, Vitamin, and Cholesterol Content,” Journal of Animal Science 87, no. 9 (September 2009): 2961–70., https://doi.org/10.2527/jas.2009-1850.
4. A. Tolan, Jean Robertson, C. R. Orton, M. J. Head, A. A. Christie, and Barbara A. Millburn, “Studies on the Composition of Food: 5. The Chemical Composition of Eggs Produced Under Battery, Deep Litter and Free Rage Conditions,” British Journal of Nutrition 31, no. 2 (March 1974): 185–200, https://doi.org/10.1079/BJN19740024.
5. Cheryl Long and Tabitha Alterman, “Meet Real Free-Range Eggs.” Mother Earth News, November 2007, https://www.motherearthnews.com/real-food/free-range-eggs-zmaz07onzgoe#axzz32HhyWebs.
6. Harvard Center for Health and the Global Environment, “Lesson Plans & Activities: Healthy and Sustainable Food The Lowdown on Local Food,” https://chge.hsph.harvard.edu/lesson-plans-activities-healthy-and-sustainable-food-lowdown-local-food.